Nobu's Scrambled Egg Donburi Recipe

Nobu's Scrambled Egg Donburi Recipe
Nobu Matsuhisa•

Master chef Nobu Matsuhisa's signature is keeping it simple: if you've ever had the pleasure of that miso-glazed black cod, you know what we're talking about. His Scrambled Egg Donburi, a a protein-rich combination of scrambled eggs and salmon over rice, might just be the perfect breakfast.

Courtesy of Martha Stewart Living

Nobu's Scrambled Egg Donburi Recipe
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Prep Time
20
minutes
Cook Time
5
minutes
Servings
4
Nobu's Scrambled Egg Donburi Recipe
Total time: 25 minutes
Ingredients
  • 8 ounces skinless salmon fillet
  • coarse salt
  • 2 tablespoons Japanese soy sauce
  • 4 large eggs
  • 4 tablespoons finely diced onion (about 1/2 onion)
  • 1/4 cup tomato juice
  • 1 1/2 tablespoons cooking sake
  • 2 teaspoons extra virgin olive oil
  • 1 cup short-grain rice
  • 1 sheet toasted Nori
  • 2 teaspoons toasted sesame seeds
Directions
  1. Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce and flake into bite-size pieces.
  2. Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
  3. Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.
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